2 tablespoons parsley, chopped, plus more for garnish
1 clove garlic, minced
1/4 cup Parmigiano-Reggiano, grated, plus more for garnish
1 egg, beaten
1/2 cup breadcrumbs
1 yellow onion, diced
1 28 ounces can of crushed tomatoes
Let's get Cooking...
Soak two slices of white bread in milk. While that's soaking, toast pine nuts until fragrant.
Combine beef, pork, salt, pepper, parsley, garlic, pine nuts, egg, raisins, and cheese.
Squeeze extra moisture out of soaked bread and add it to meat mixture. Work with hands to combine.
Form small balls from the meat mixture, no larger than golf balls.
Heat a skillet over medium-high heat. Coat with olive oil and cook meatballs until golden brown. (They don't have to be fully cooked as they will finish in the sauce.)
Pull out the meatballs and set aside, leaving the fat and juices from the meatballs in the pan. Add diced onion and a pinch of salt, and cook until translucent. Add meatballs back to the pan, and pour crushed tomatoes over the meatballs. Bring to a bubble, then simmer and cover. Cook for 20 minutes.
Garnish with finely minced parsley and freshly grated cheese.